East Coast IPA Recipe & Brew Day 🍺🍺☕👨🏫
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- čas přidán 2. 12. 2019
- Recipe here beersmithrecipes.com/viewreci...
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Nice 1 Looking forward to see the end Product.
That was good to see, interesting. I am glad you showed the Iodine test. It is years since I did one, familiararity I suppose but that was a reminder. Now I am going to Cask some Old Thumper. Thanks for the vid.
That looks delicious
Bonus 😁, I've got all those hops and most of the grains in stock
one of my favourite Styles. Hope it turns out ok :D
Harry, as someone who has brewed this style (NEIPA, East Coast IPA) a lot over the years, you are going to lose A LOT of the flavor and aroma from the hops by adding them that early. You'd be much better off saving a lot of those hops for the final dryhop after you've removed most of the yeast from suspension via a cold crash. Cheers!
By the way, that's definitely gonna be hazy with all the protein and hops in there!!
That is usually how I dry hop my beers. I was hoping to see some bio-transformation of the hop acids due to the yeast working on them. We will see, Just feels good to be able to experiment with beers again.
@@harrybrew69 Looking forward to the results wither way, Harry. Cheers!
Instead of the Cara 30, I've been using Honey Malt with great success. I find that with the crystal malts in this style it is difficult to get the smooth taste profile. The honey malt is a little more mellow and easier to tune the recipe.
that should be a hazy beer with all those hops. I would of used a different yeast though
That's fabulous, I'm drink. So anything I have 2 say should mean zero
happiness
Why not build steam condenser for pilot kit also?
Hey Harry, is that an eBay hand held digital thermometer you are using, can’t seem to find mate, looks a tasty beer, will try next
AWESOME EQUIPMENT!!! Iodine cannot be used to determine when conversion occurs. Basically, it determines if starch is present. The color of iodine, yellow to deep red/mahogany determines sugar balance. No color change means the sugars are balanced which is a good thing in certain styles of beer. There's more to it than simply glancing at the sample and being happy if the sample isn't black. Allow the sample to cool a little before whacking it with Iodine and leave the grain behind. Next time squish some of the grain and then add Iodine. You'll see how much starch is left in the mash stuck in the kernel which causes starch carry over.
You skipped the conversion rest, anyway. Beta is responsible for conversion and it denatures rapidly at 67C, not too much happened with conversion. Beta converts glucose that Alpha releases from simple starch, amylose into complex types of sugar that ale and lager need. When conversion occurs so does secondary fermentation. Alpha is responsible for liquefaction, saccharification and dextrinization.
The rest temperature at 67.5C didn't do too much with amylopectin, a heat resistant, complex starch which contains A and B limit dextrin. The temperature was too low to cause the starch to burst before Alpha denatures. Limit dextrin is responsible for body and mouthfeel. Dextrinization occurs when Alpha liquefies the complex starch chain. The pectin is responsible for gelatinization, mash jells up. To utilize the starch included in the price of the malt, mash is boiled, otherwise, it ends up as compost when the single infusion method is used.
Use under modified, low protein, malt. The malt is richer in enzyme content and higher in sugar content than high modified, high protein, malt. Weyermann light and dark floor malt are examples of under modified, low protein, malt.
Avoid prolonged recirculation, it cause an issue called over sparge. Vorlauf is kept at 10 minutes for a reason.
Skim off the hot break as it forms and continue to remove it until it reduces, then add bittering hops. The extract will be cleaner and less hops are needed.
Dry hops stale beer rapidly because pH is too low. Use a Randall instead. An entirely different method for dry hopping is used than the method homebrewers use.
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That yeast wouldn't particularly lend itself to that style? s-04 might have been a better choice if going the dry route
Hope your Mam is doing better Harry m8. The beer should be tasty though tbh it's the porters I'm waiting on lol 🤪 Cheers.
Hi, really new to AG brewing and love your vids. Very interesting viewing. Love the recent one regarding your tilts and all the required programming. Just looked at your recipe, does Beersmith let you adjust the volume and then recalculate the amount of ingredients. Or is that just too easy. Just purchased a Robobrew so looking at 5 gallons. So cannot quite half yours. Not purchased Beersmith yet. Thanks again.
Yes, you can easily scale recipes with Beersmith.
Cheers, thank you....
Would you consider trying BIAB on your SS rig. Might make an interesting video.
You’ll get plenty of haze just from the dry hops alone! Are you going to do a closed transfer to keg? I’d be really worried about oxidisation with that amount of dry hops. Look forward to seeing how it turns out!
Not sure how I will be transferring yet, I will have my mind on oxidation for sure though.